http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210083689-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7535885a90d9591625899232454be73e |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2019-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7eb0bae7d79027d73c979a965ebeff9e |
| publicationDate | 2021-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210083689-A |
| titleOfInvention | Manufacturing method of Snack using Sorghum |
| abstract | The present invention relates to a method for manufacturing confectionery using sorghum, comprising the steps of immersing sorghum in a sulfur extract solution (step 1); drying the soaked sorghum (step 2); mixing the dried sorghum, non-glutinous rice, brown rice, black barley, complex salt and aged stevia (step 3); and manufacturing confectionery using sorghum by swelling the mixture (step 4); It is a technical feature to include sorghum, and it not only improves the taste of sorghum confectionery, but also has the advantage that it can be safely consumed by people who have a constitution that should not consume sorghum among the eight constitutions. |
| priorityDate | 2019-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 110.